Pavlova

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Well yesterday was Australia day so I thought that a Classic Pavlova was the perfect dessert after a BBQ. I have attempted Pavlova's in the past and hve had mixed results but this recipe from Donna Hay's book, The New Classic, is easy to make and if you follow the instructions it is relatively easy. For a Pavlova that is! 

Preheat your oven to 150 degrees Celcius. Place the egg whites in an electric mixer and whisk on high until stiff peaks form.

Gradually add the sugar 1 tablespoon at a time. Allow 30 seconds between adding to ensure that the sugar mixed completely through and dissolved. Once all the sugar is added whisk on medium speed for a further 6 minutes until stiff and glossy.

Scrape down the sides of the bowl and add the vinegar. Whisk for a further 2 minutes.

Prepare a baking tray with baking paper. Trace or mark a 18 centimetre circle on the baking paper. Turn it over so that the marker doesn't bleed on to your white pavlova. Carefully spoon the mixture on to the baking tray and form a mound filling the circle.

Place the tray in the oven and reduce the heat to 120 degrees Celcius. Bake for 1 hour and 30 minutes. 

After that time turn the oven off and allow the pavlova to cool completely in the oven. Once cool remove from the oven and decorate as desired.



As you can see from the picture I topped mine with freshly whipped cream, strawberries and passion fruit. The fruit combinations are endless therefore can be easily adapted to suit any ones tastes.

If you are making the pavlova ahead of time don't put the topping on it if you can avoid it. The moisture from the cream and the fruit will be absorbed by the pavlova and you will lose the crunchy shell.

Until next time, happy cooking, Kate.

 ***Ingredients

  • 150 ml egg whites, approximately 4 egg white, at room temperature
  • 220 grams caster sugar
  • 1 teaspoon white vinegar
  • 1 cup pouring cream
  • Passion fruit pulp
  • Strawberries, quartered

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